Grabe chef! Itong episode na to ang pinakapaborito ko sa lahat. I just loved how everyone in this video talked about food as if it is a religion; there was so much passion and love for the craft poured in every conversation here. nakakaiyak how this episode reminded me of my first love- cooking and how much i am in my happiest every time i am holding a knife and tossing a pan, just like these brilliant people here. Padayon chef! You are an inspiration.

Respect for the newcomers discovering our local ingredients and bringing their culture into the cooking technique for us to try, as Chef JP said, Filipino food is getting recognized and will be one of the favorites for the lucky tasters...

I love how David when he said he didn't want to butcher the recipe of Kinilaw. Kinilaw is a favorite in Mindanao

Im about to have the best trip in Siargao because of your content! Padayon pa Chef JP!

Looking at all the dishes presented you can easily say that it's made of the local ingredients cooked with love and passion..Filipino food Forward.. Filipino forward...

Chef I really hope you can bring Ninong Ry and Baguio Mountain Man to Siargao and cook there, that would be awesome!

Amizang place and foods, thanks for sharing this vedio to us chef ang galing mong story teller

Grabe chef yung mga pagkain ❤ thanks for sharing!

This was one of my favorite episodes. All of the food looked delicious. I can't wait to go there and try!

Sometimes the ordinary people are the best ones! ^^ Plating was so nice!

Innovation and elevation added with Love. Filipino food and produce is like a plain canvass you can innovate elevate it i'm so proud to your advocacy chef and thank you

Amazing series!! Such a joy to watch. Thank you

thanks for taking us through this tasting with you. The details in this restaurant #elevated ❤ love the ending how you captured meeting of the minds. Surf and good food.

Awesome Food Video 👌🏽👌🏽👌🏽🏆

Biasong is what makes the kinilaw distinctly bisaya. Not just from the ingredient standpoint but of the taste. Hats off to him for doing his research.

I love this episode. I just love how passionate the other chefs are too.

Such a stimulating video, it keeps me glued. Understanding the culture and respecting the ingredients, Siargao is such a unique place that puts the Philippines on the Map of gastronomy. Good job Chef Jp and the other world-class chefs you were with in this video! Man makes me want to visit Siargao even more!

Thanks for sharing. Hope to visit Siargao after my retirement this year. Love to watch your vlogs, which is very inspiring ! God bless on all your endeavors.

this 3 parts siargao videos r probably my fave travel food videos of the Philippines. reminds me of an Anthony Bourdain type of travel video. Good shit Chef!!

I really enjoyed watching this episode. i am now excited to go back in Siargao, and try CEV and Roots!

This is simply magical! Thanks chefs! Amen

Goosebumps yung last part chef! 🫠

Yong sinabi ni sir David na medyo na pe pressure siya.sa ganda ng ginagawa niyo po sa restaurant niyo sobrang amazing saka nakaka proud po kasi filipino menu tapos nilagyan niyo ng twist na mas nangingibabaw yong sarap still andoon parin yong originality ng menu.Proud to be Pinoy.For sure di lahat ng taga siargao afford po yong price nila😂😅

Solid Episode Chef!

Im from Surigao and I've never thought this kind of food is in Siargao! Thank you chef for sharing this to the public. From start to finish it's goosebumps!! 🔥

Lived in Siargao for 2 years and now working in HK too... Missing the waves and laid back life in the island. Hope to go back there soon! 🌊🌊🌊

What amazing food 😋😋😋 WOW

WOW 👏🏽👏🏽👏🏽

Thank you for sharing this chef! Hopefully, one day the food scene here in Baler will be of the same level as Siargao.

woww, pati ko nabusog sa dami ng food hehe.

I so love this episode.

Such a Great Episode Chef JP as always! Kudos Godbless!

Wonderful Dishes Chef JP! Nkakatakam,Thanks for Sharing!❤

This is substantial.

Kind a reminds me of Erwann Heussaff way of narration in his vlog. Makes me want to go in Siargao. Kuddos Chef 🎉

The nice aspect of the Philippines is that it has endless spots like Siargao where people from all over the world want to visit and have a total lifestyle experience including the surfing, aesthetics of the island, parties, food, cafes etc. So it attracts amazing chefs from all over the world and allows Filipinos to showcase their food as well. People want to go way out of the way to these remote locations and feel like they are having an authentic experience. I think that's the leverage that will make the Philippines maybe the #1 most visited country in the world eventually and open up lots of opportunities for local chefs to make a name for themselves.

Present Chef JP 🙋

POV: the young chef is more capable than the well known chef, in terms of plating, cooking and techniques. ✌️

damn chef, you really are inspiring me.

❤❤❤ What a beautiful scene! World class culinary fusion, now Philippines 🇵🇭 is the melting pot of east and west ❤ your Negrense roots are so proud of you Chef 👩‍🍳! Filipino culinary is making waves 🌊 in Siargao and the world

Gusto ko yung dine-debunk niyo si Gordon Ramsay. Looks scrumptious! #FilipinoFoodForward

Cheers 👏

The brainstorming part though

Goodness! Roots seemed to have drained you guys by the end of the meal hhh! 🤩 Amazing!

Na challenge si chef JP! Dishes looks good but inasal and sugba still the best!

First 🤜🤛

Nice fancy fusion 🍽️

hi chef!

Was dying when trying to hide nata de coco

One more reason to visit Siargao 👍😊

kalami tan awon!!!! 😋

Chef, I saw earlier a red Terra with sarsa sticker along the aguinaldo highway 😅 I waved my hand even though I don't know who's driving

🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼

Hats off, Chef Jp.

❤❤❤

❤❤❤❤

Grabe yung Roots ang sarap talaga, sana maulit 🥲🥲🥲

Filipino Food Forward! ❤🇵🇭

Very nice episode Manong Jp 👍🏻❤

Hello chief Joseph taga Cadiz ko gli dri sa Negros Occdental fun mko ah, good food always

Sana mapreserve ng maigi ang Siargao. Commend this Chef sa laki ng respeto nya sa local cuisine. Sana lahat ng establishment is like this, local government should and must regulate the development. Restaurants and hotels should have a distinct architectural design and not clogged General Luna.

David is my idol, pare.

Idol

Philippines have lots of underutilized resources like fruits as we have more than 10 of them that are neglected and under appreciated. If only locals can add more value to it PH can move quickly economically through processing

quality

Bale Kooya Jayps, if what Filippo said is accurate, then that would mean it's possible that our cuisine may be part of what influenced Paella Negra or some other dish that has squid/octopus ink since he said it used to be considered sacrilegious over there?

Chef David is hot and cute at the same time ✌️🤣

Kakamiss Siargao. Thank you Chef, can’t wait to devour the best food in the Island ❤

Good Job Chef Jayps for putting Filipino Food on the World map. Mabuhay Philippines wooohoooo Mabuhay Filipino Food.. Masarap 😋😋😋🇵🇭🇵🇭🇵🇭❤❤❤

With due respect to the local chefs, I know the Baguio mountain man and Ninong Ry are absent

CHEF MAKE A MOVEMENT TO STANDARDIZED THE STREET FOOD AND ALL ULAM TO MAKE IT MORE APPEALING TO FOREIGN VISITORS YET STILL AFFORDABLE. ISA ANG PAGKAIN BAKIT TUMATAGAL ANG TURISTA AT BUMABALIK BALIK SILA ..SA BANSA..KULELAT PAREN ANG PILIPINAS KAYA KULELAT RIN SA TOURIST ARRIVALS

#FilipinoFoodForward

This is not BASHING Chef JP! I wanted to take a moment to share my thoughts about your style of introducing dishes and the disregard for the authenticity of native recipes. I recently watch your vlog “Rediscovering Siargao IV” where you invited Italian chefs within the area to showcase your talent by cooking, especially Tinola, a well-known Filipino dish. However, I couldn't help but notice that your version of Tinola was quite different from the traditional recipe. It included various condiments, and to my dismay, you incorporate tomatoes?! which is not typically used in Tinola. As someone who appreciates the culinary culture of the Philippines, this deviation from the authentic recipe was quite disappointing to me. I couldn't help but wonder what these foreign chefs, who have been living in the Philippines for years and are well acquainted with our popular dishes, would think about our culinary culture when presented with such variations. It's worth mentioning that you completed your culinary training in Australia, which makes me curious about the influence it has on your cooking style. While I understand that there are different ways to prepare dishes, it is important to acknowledge and respect the traditional methods and flavors associated with them. Tinola, in particular, is a dish that is cherished for its unique taste and ingredients, (ginger, patis, papayang hilaw o sayote at dahon ng sili-that’s it) and introducing tomatoes into it deviates from its authentic essence. This is one of the reasons as I see it from long time ago, that there is not a single recipe for the national dish that we have and the reason why Pinoy cuisine is not known in other parts of the Culinary world, like Thai food, Indian food etc. I hope this feedback helps you consider the impact of your culinary choices and the message it sends to both locals and foreigners. It is crucial to preserve and promote the rich culinary heritage of the Philippines while exploring innovative techniques and flavors. I believe that by doing so, you can showcase your talent as a chef while honoring the authenticity of our native dishes. Thank you for taking the time to read my thoughts. I look forward to seeing how your culinary journey evolves in the future.

Ayus basta wag tatayo Ang balahibo mo ulit chef kasi oa

Para saken chef ung mga karenderya saten talaga dapat ang ma level up at ma innovate kung gusto talaga naten makakuha ng respeto sa ibang bansa ung cuisine naten. Dahil sila ung nagrerepresent ng common food saten mga pinoy. Kalimitan turned off ung mga foreign visitors pag nakakain sa mga ordinaryong karenderya dahil sa mga type ng food na siniserve. Dito nakukuha ung comment sa pagakain naten na too sweet, too salty, too oily, bitter at iba pa na hindi talaga palatable sa mga tourist. Hindi ren nakakatulong na ang lagi nalang na prepresent na pagkaing pinoy is balut, adobo, prito kung anoman, tapos ung mga laman loob ng hayup. Malaking bagay siguro kung bakit ganito ung cuisine naten is dahils sa economic reasons, pero talaga ang wala saten is ung tulad ng pinausapan nyo sa video nato, ung good cooking techniques, presentation ng food at ung pag innovate sa cuising naten.